Tuesday, November 28, 2006

Our Recipe of the Day

Cranberry-Wild Rice Salad
1 cup dried cranberries
4 cups cooked wild rice, chilled
1/4 cup finely chopped sweet onion
1 6-ounce can water chestnuts, drained and chopped
1 cup crushed pineapple, drained
1/2 cup chopped flat parsley
1/2 cup rice vinegar, or to taste
1/2 cup slivered almonds or other nuts of your choice

Combine all ingredients. If making ahead, add the nuts just before serving.

4-6 servings

Thanks to drmirkin.com


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